Food Science News

Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms. Read more

Researchers from Cornell and Rensselaer Polytechnic Institute have developed a new type of nanoscale surface that bacteria can’t stick to, which could be good news for the food processing, medicine and shipping industries. Read more

Evoking the charm of swaying corn growing on an upstate farm and recalling 150 years of agricultural science, students in Food Science 1101 developed an ice cream worthy of Cornell’s Sesquicentennial: Sweet Cornell. Read more

Senior Lecturer

Professor and Chair

Expertise: Safety and stability of plant-based foods; formulation and processing of acid; acidified and water activity controlled-foods; juice technology; food entrepreneurshipResearch Interests: Identification of key factors that affect the safety and quality of specialty foods produced by small-scale processors. Development and evaluation of processing systems that result in safe; high quality; plant-based food products. Methods to enhance the economic viability of agricultural producers that manufacture value-added plant-based foods

Associate Professor

Expertise: Flavor chemistry; wine and grape chemistry; Chromatography and mass spectrometry​Research Interests: Our lab studies how pre- and post-harvest factors affect the organoleptic properties (flavor; color) of agricultural products; including wines and juices. In addition to using a range of modern analytical equipment; such as GCxGC-TOF-MS; we also interested in developing simple field-appropriate tests for food quality parameters. ​